Method for delivering hot and cold beverages on demand in a variety of flavorings and nutritional additives

ABSTRACT

The invention relates to a method for delivering a flavored and/or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and/or chemically sensitive beverage component which is not solely carbohydrate, a water activity lowering component. The liquid premix based is formulated with a water activity and/or solid content effective to render it shelf stable at room temperature. The method comprises a step of separately providing a plurality of flowable additive packaged sources adapted to tailor the flavor, aroma, body and/or nutritional value of the beverage. The method comprises a step in which liquid premix base is mixed to hot or cold non-carbonated water to provide a beverage base which is dispensed to the cup and wherein at least one additive is delivered and mixed with the beverage base into the cup.

FIELD OF THE INVENTION

The present intention is directed to a method for delivering flavored ornutritionally enhanced hot and cold beverages like coffee specialtiesand juice beverages. More particularly, the present invention relates toa method in which a variety of different hot and cold non-carbonatedbeverages can be produced and delivered at a dispensing location whichhave different flavored and/or nutritional characteristics.

BACKGROUND OF THE INVENTION

Beverage dispensers are known devices to prepare a beverage from one ormore beverage sources. In some types of beverage dispensers, beveragesources that include concentrates and/or powders are mixed with a liquid(e.g., water) to prepare the beverage. Some types of dispensers dispenserelatively cold beverages (e.g., soft drinks), while other types ofdispensers dispense relatively hot beverages (e.g., coffees, teas, andhot chocolates).

However, there is a high commercial potential for providing on premiseto consumers seeking new coffee and beverages experiences, a more variedoffering of fresh tasting or coffee-house quality, hot and coldbeverages, such as whitened coffee or cocoa beverages, with differentflavors such as mocha, vanilla, raspberry, banana, or others and/ordifferent nutritional additives enhancing the nutritional value of thesebeverages.

In particular, there is an increasing trend of consumption of coldnon-carbonated beverages, not based solely on carbohydrates components,that are more refreshing than hot coffee beverages and that can thus beconsumed at any time of the day. There is also an increasing healthawareness of consumers for non-carbonated beverages and energy orfunctional drinks as opposed to carbohydrate based carbonated beverages.In particular, operators are under increasing pressure from media,government and consumers to serve healthier alternatives to carbonatedsoft drinks.

Consumers also expect “coffee-house” quality, range and style in theircoffees, and the demand remains very poor except in places where coffeecan be brewed on spot. Offering brewed coffees also necessitatescomplicated logistics to supply to the foodservice location coffeebeans, grinders and brewing devices. If the brewed coffees further needto be tailored to meet the consumers' demand in different flavors ornutritional values, the logistics become even more complex and time andlabor consuming.

In addition, there is a contradiction in that stores such as quick-serverestaurants, convenience stores, coffee shops, donut stores, leisureplaces, etc., have limited counter space, while these stores look formulti-function systems to be able to meet the demand of a wider, moreeclectic and often multi-national population of consumers.

On the operator's side, the operator wants simple and easy solutions dueto limited, fast turnaround of staff. The solution also must overcomeany concern on food safety and provide a consistent, reproduciblebeverage cup after cup.

Traditional hot beverage dispensers, such as those disclosed in U.S.Pat. No. 6,419,120 are not adapted to fulfill these needs. Thesedispensers have multiple flavoring injectors and prepare a flavoredbeverage by dispensing a base powder, water, and one or more flavoringsinto a cup. However, when powder and water are mixed to provide abeverage, solids can remain that bind to the flavorings. When flavorsare added, they can bind to remaining solids, producing flavorconcentrations and unevenness when concentration of solids is high. Whenproducing cold beverages, powder is especially hard to dissolvesufficiently to avoid the presence of a large solid concentration.

These dispensers require a large storage space for the powder withtypically tall and large canisters. Other problems are that thecharacteristics of the powdered components are more susceptible tochange due to the environmental conditions (humidity, temperature, . . .) and are susceptible to transport damages with a change of the particlesize due to compaction, which may consequently affect the solubility.

U.S. Publication No. 2004/0086620 relates to a method for deliveringflavor compounds to a beverage. A flavor compound is mixed with aconcentrate, or a concentrate and water mixture, just prior to thedispensing of the beverage. This method deals with the problem ofdegradation and instability of the aroma when premixed with a productconcentrate. However, it is not adapted to deliver different flavors toa same concentrate in order to provide a wide choice of flavored ornutritionally enhanced beverages. In particular, mixing the flavor withthe concentrate causes a problem of taste contamination, which detersother flavors from mixing with the same concentrate.

There is thus a need to develop a method to deliver on premise a varietyof flavored or nutritionally enhanced hot and cold beverages likecoffee, tea or cocoa specialties and juice beverages from a limitednumber of product base sources, in a more convenient and hygiene manner,with low labor, no flavor cross-contamination, no dissolution problems,within a compact foot print and without requiring specific chillingstorage conditions. In addition, there are also needs for:

improving the consistency of the beverage,

providing a wider choice of components premix,

providing a faster dispense of the beverage,

improving the stability of the stored component(s), and

reducing the negative effect of the environmental storage conditions andeliminating the transportation damages of the product components.

SUMMARY OF THE INVENTION

The invention relates to a method for delivering a flavored and/ornutritionally enhanced non-carbonated beverage on premise. The preferredmethod comprises a step of providing at least one packaged source of aliquid premix base comprising at least one beverage component that isdegradable, such as by virtue of being microbiologically, physically,enzymatically and/or chemically sensitive. This beverage component isnot solely carbohydrate. The packaged liquid premix base is formulatedto have a water activity effective to render it shelf stable at roomtemperature by adjusting the total solid content and/or addition of atleast one water activity lowering component. The method can comprise astep of separately providing a plurality of flowable additive packagedsources adapted to tailor the flavor, aroma, body and/or nutritionalvalue of the beverage. Liquid premix base is preferably mixed to hot orcold non-carbonated water to provide a beverage base which is dispensedto the cup and wherein at least one additive is delivered and mixed withthe beverage base into the cup.

In the preferred method, the premix base has total solid content of atleast 65% by weight, a pH of from 3.9 to 6.8, and a water activity lessthan 0.855. The premix base is diluted with water to form the beveragebase at a ratio of concentrate-to-water of about from 1:2 to 1:8 byvolume. The flowable additive is preferably mixed in the beverage basein a relative ratio additive to beverage about between 1:1000 to 1:25.

Preferably, the additive comprises a plurality of additives, thebeverage base is delivered to the container via a beverage base deliveryline, and the method further comprises selecting at least one of theadditives and delivering the additives separately from the beverage baseto the container without making contact with a beverage the beveragebase delivery line. The liquid premix base can comprise a plurality ofliquid premix bases, the method comprising selecting at least one of thepremix bases and at least one of the additives, and mixing the beveragebase having the selected premix bases with the selected additives. Atleast two of the liquid premix bases preferably can be selected anddispensed in the beverage base.

The preferred liquid base is formulated to mix with water at atemperature of less than 30° C. and to be shelf stable for at least 2months in the unopened package. The liquid premix base can comprise afirst beverage component comprising of coffee concentrate, teaconcentrate, cocoa concentrate or chicories concentrate, or combinationsthereof; a whitener; and at least one water-activity lowering componentthat render the liquid premix base shelf-stable. Additionally, thepackaged source can comprise a first packaged source of a first liquidpremix base that comprises a coffee concentrate, a whitener and awater-activity lowering component; and a second packaged source of asecond liquid premix base that comprises a cocoa concentrate, a whitenerand at least one water-activity lowering component that renders theliquid base shelf stable. The method can further comprise selecting oneor both of the first and second liquid premix bases, mixed the selectedbases with the water to dispense in to the container. The whitener canbe a dairy based component, a non-dairy creamer, or a combinationthereof, for example.

The liquid premix base can be a liquid concentrate comprising a beveragecomponent comprising at least 50% by weight pure juice and at least onewater-activity lowering component to render the premix liquid base shelfstable. The flowable additive comprises a flavoring, flavor enhancer,nutritional supplement, coffee or tea booster, flavor masker, colorant,aromatic, a substance selected for adding body to beverage base, orcombinations of the foregoing. Also, the beverage base can be foamed.

A preferred embodiment of a beverage dispensing system of the inventionincludes a first liquid source of a first liquid. At least one packagedsource of the system contains a liquid premix base comprising at leastone degradable beverage component that comprises at least anon-carbohydrate subcomponent. The packaged liquid premix can beformulated to have a water activity effective to render the premix shelfstable at room temperature. A blending system can be operably associatedwith the first liquid and packaged source for receiving and blending thefirst liquid and liquid premix base to provide a beverage base. A premixbase dispensing mechanism is preferably configured for delivering theliquid premix base to the blending system. A first liquid dispensingmechanism configured for delivering the first liquid to the blendingsystem is preferably provided, such as a pump; along with a plurality ofadditive packaged sources comprising flavor, aroma, body and/ornutritional additives; an additive dispensing mechanism operablyassociated with the additive sources for selectively dispensing theadditives therefrom to mix with the premix base and the first liquid toprovide a flavored, aromatic, and/or nutritionally enhanced beverage;and a controller associated with the dispensing mechanisms forselectively controlling the actuation of the dispensing mechanisms.

The controller is preferably associated with the dispensing mechanismsto vary the relative concentration of the dispensed additives in thedispensed beverage base. A beverage base dispensing conduit ispreferably provided and configured for dispensing the beverage base intoa container. The additive dispensing mechanism is configured fordispensing additives into the container separately from the beveragebase to prevent contacting the additives with the beverage base deliveryconduit. Also, the controller is preferably configured for operating theadditive dispensing mechanism to dispense the additives in pulses ofpredetermined durations.

The system can have a heater configured for heating the beverage base toprovide hot beverage. A cooling system can additionally or alternativelybe provided for cooling the beverage base to below ambient temperature.

The invention thus provides an improved method of dispensing a beveragethat can be easily tailored by the user and which has components thatare easily stored and selected.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a front perspective view of an embodiment of a beveragedispenser;

FIG. 2 is a perspective view of the blending mechanism in the embodimentof the beverage dispenser of FIG. 1; and

FIG. 3 schematically illustrates an embodiment of a method for preparinga beverage with the dispenser of FIGS. 1 and 2.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

The present invention is directed to a method for delivering a flavoredand/or nutritionally enhanced non-carbonated beverage on premise. In thepreferred embodiment comprising:

at least one packaged source of a liquid premix base is providedcomprising at least one microbiologically, physically, enzymaticallyand/or chemically sensitive beverage component that is not solelycarbohydrate and that is in an aqueous medium, wherein the packagedliquid premix base is formulated to have a water activity effective torender it shelf stable at room temperature by adjusting the total solidcontent and/or addition of at least one water activity loweringcomponent,

a plurality of flowable additive packaged sources are separatelyprovided, which are adapted to tailor the flavor, aroma, body and/ornutritional value of the beverage,

the liquid premix base is dosed, transported and mixed with water,ranging from hot to cold, to provide a beverage base in the cup, and

at least one additive is dosed, delivered into the cup and mixed withthe beverage base into the cup.

The shelf stability of the premix base refers to ability of the premixbase to remain microbiologically, enzymatically, chemically andphysically stable over a certain period of storage under unopenedconditions of the package. The premix base should not experience anymicrobial growth, or substantially no microbial growth, phase separationor taste degradation or other sorts of chemical or enzymatic degradationduring a period of at least about 2 months, more preferably at leastabout 6 months, and most preferably at least about 12 months. Viscositylimits are defined in the product specification and should remain withinthese limits after the selected period, for example of 2 months afterthis period. Physical stability, including phase separation, colour,etc., are preferably still within all specified standards for theproduct. Spoilage can be tested after this period as well, as known inthe art.

In a preferred embodiment, the number of additives is greater than 1 andany one of said flowable additives can be selected and separatelydelivered from the beverage base to the cup without making contact withthe beverage base delivery line. Therefore, a wide choice of flavored ornutritionally enhanced beverage can be produced sequentially withoutraising a cross-contamination issue, therefore, minimizing cleaningand/or rinsing in-between.

Furthermore, the number of liquid premix bases available is preferablygreater than 1 and wherein each liquid premix base can be mixed with anyone of the additives. Therefore, this provides the possibility ofoffering differently flavored or nutritionally enhanced beveragesobtained from different bases and different additives.

In a further embodiment, each liquid premix base can further bedispensed and mixed with at least one other liquid premix base. Thisalso provides the possibility to offer an even wider range of beverages.

In an embodiment, the number of liquid additives is greater than 2. Thenumber of additives would typically be between 3 and 20.

In one aspect of the invention, the liquid base has the ability to mixwith water at a temperature of less than 30° C., so that a cold flavoredand/or nutritionally enhanced beverages can be delivered upon requestwhile imparting a homogeneous taste to the beverage.

One approach of the invention also lies in having at least two essentialbase components in the packaged liquid premix base including:

at least one microbiologically, physically, enzymatically and/orchemically sensitive beverage component that is made at least from asubcomponent that is not a carbohydrate and which may optionally includecarbohydrates, thus such component is not solely carbohydrates, and

at least one water-activity lowering component that lowers wateractivity to impart shelf stability to the liquid premix base.

The water-activity lowering component in the context of the inventioncan be any component that results in a lowering of the water activity byincreasing the amount of total solids in the formulation of the liquidpremix base and/or by adding a recognized food-grade component acting assuch as a water-activity reducer.

Therefore a ready-to-dilute food liquid is provided that can serve as abeverage base for a wide range of beverages tailored only at the time ofserving based on the choice of the consumer. The liquid offers theadvantages of quality consistency, convenience, cleanliness, and bettercontrols stability for these mixes during storage as compared to powdertypically stored at ambient air.

In one embodiment of the invention, the premix liquid base comprises:

a first beverage component chosen among the group of coffee or teaconcentrate, cocoa concentrate or chicories concentrate and combinationsthereof,

a second beverage component, which is or includes a whitener, and

at least one water-activity lowering component that contributes toimparting an improved shelf stability.

It is advantageous to group the coffee or tea concentrate and thewhitener in the same liquid base. Usually, the whiteners are keptseparate from coffee or tea, and whitening is performed only whenpreparing the beverage on demand. However, it has been found that byhaving the whitener and coffee or tea together, the system's complexityand footprint are considerably reduced provided that the liquid base isset at the correct water-activity level to ensure a sufficient stabilityto ensure full freshness of the whitened base. The customization of thebeverage can then be just handled by the additives to provide the choiceto the customer. Another advantage is that whiteners can be added thatare usually not stable in powder form. These unstable whiteners, usuallynon-dairy in nature, are similar to those typically used to whitencoffee.

More preferably, the method comprises:

providing a first packaged liquid premix base, comprising a coffee ortea concentrate, a whitener and at least one water activity loweringcomponent;

providing a second packaged liquid premix base, comprising a cocoaconcentrate, a whitener and at least one water-activity loweringcomponent;

wherein the first and second packaged liquid premix bases can beseparately and/or simultaneously mixed with water and separately and/orsimultaneously dispensed in the cup.

In another mode of the invention, the premix liquid base is a liquidconcentrate comprising:

a beverage component comprising at least 50% by weight pure juice,

at least one water-activity lowering component that improves or providesshelf stability to the premix liquid base, and

water.

The liquid base can be kept at least shelf stable for preferably atleast 2 months and more preferably 6 months, in the unopened packagedform. The shelf stability can further be obtained both by theformulation of the premix liquid base itself, i.e., a sufficiently lowwater activity, and by heat treatment of the base prior to packaging itin an airtight package. In an alternative, heat treatment can be appliedafter the base has been filled in the package and the package has beensealed.

Therefore, the premix liquid base preferably comprises:

total solids of at least 65%, preferably between 68% and 75%,

a pH of from around 3.9 to 6.8, preferably 6.1 to 6.7,

a water activity of less than 0.855, preferably less than 0.84.

The water activity is principally set by controlling the solids in theliquid base depending upon the type and concentration of themicrobiologically, physically and/or chemically sensitive beveragecomponent(s) and whitener.

Suitable water activity lowering component for controlling the totalsolids can be carbohydrates and/or salts. Carbohydrates are preferablyused in amount to set the correct total solids in the premix base, whilebalancing the sweet taste of the premix base. Carbohydrates are used inan amount of from about 30% to 60% by weight solids, preferably of fromabout 35% to 55% by weight solids, in the premixed base.

A carbohydrate such as sucrose is preferred for the reduction of wateractivity. Other possibilities include monosaccharides andpolysaccharides known in the art to be GRAS (“Generally Recognized AsSafe”).

Preferably, water-activity reducers, such as sugars, can be used incombination with compounds such as glycerin and salt.

Other components of the liquid premix, such as buffer salts serve toprotect the product from the effects of pH changes and otherdestabilizing factors.

The liquid premix can be treated in different ways depending on thecomponents to ensure microbiological stability during preferably atleast 6 months in unopened state. Heat treatment includes: HighTemperature Short Time thermal processing (HTST) or Ultra HighTemperature thermal processing (UHT). HTST uses heating the base atabout 87-90° C. for about 30 seconds. UHT uses heating the base undercontrolled pressure at about 120° C. for a 3-5 seconds. Preferably, theliquid base is then hot-filled in a pouch or other containers in cleanor aseptic conditions. Due to the low water-activity of the preferredembodiment, HTST is also preferred. The package may be filledaseptically, with the packaging sterilized before filling and with thefilling conducted in a sterile environment. The package mayalternatively be clean-filled, with the packaging obtained in a cleanstate and the filling conducted under ambient conditions, which ispossible due to the low water-activity.

The whitener can include a dairy based concentrate or non-dairy creamer.Dairy based concentrate can be whole milk concentrate, skimmed milkconcentrate or a concentrate containing some part of milk or dairy basedcream.

Typical non-dairy creamers are components that give the visual and tasteperception of milk in the beverage. Preferred non-dairy creamerscomprise vegetable oils, carbohydrates, sodium caseinate or otherproteins, and buffers. Non-dairy creamer may be preferred in someinstances because it avoids some of the food sensitivity/allergen issuesassociated with milk proteins and carbohydrates (e.g., milk proteinallergies and lactose intolerance).

In one embodiment, a first non-carbohydrate component of the liquidpremix base is a coffee concentrate with a total solids comprisedbetween around 68% and 75% and a pH set between around 6.0 and 6.4. Inanother mode, a first component is a cocoa concentrate with total solidscomprised between around 68% and 75% and pH set between about 6.5 to6.7.

In another embodiment, a beverage component of the liquid base comprisesat least 50% in by weight of natural juice in the liquid base and addedwater, when reconstituted as a ready-to-drink beverage. The product ismicrobiologically stable due to a combination of low pH, preferablylower than around 4.6, and thermal processing, e.g., pasteurization,hot-fill and hold or UHT.

Natural juices used preferably include white grape, apple, or pearjuices or a combination of.

Furthermore, stabilizers can be used for improving the physical andchemical stability of the liquid premix base. Stabilizers bind water,making less water available to support chemical reactions or biologicalgrowth. Stabilizers also decrease the mass transfer within the productmatrix, thus reducing interaction of components and accessibility forchemical and biochemical reactions. For suspension of components, aningredient recognized as GRAS may be used. Examples of stabilizersinclude gum Arabic, carrageenans, maltodextrins, and gelatin. To preventor reduce coffee solid precipitation, or aggregation of proteins in thepremix liquid base, a GRAS compound or stabilizer may also be used.Examples include sodium phosphate (mono and dibasic), as well as sodiumhexametaphosphate.

During the mixing step of the method, in the beverage dispenser, ametered amount of the premix base is diluted with water to form thebeverage base at a ratio of concentrate-to-water preferably from around1:1 to 1:9, more preferably of around from 1:2 to 1:8.

The flowable additive is mixed in the beverage base preferably inrelative ratio of additive to beverage between 1:1000 to 1:25, morepreferably between 1:500 and 1:50. The actual concentration of additivein the beverage base will depend on the types of additives, the beveragebase and other factors known to those skilled in the art.

The flowable additives can be flavorings, flavor enhancers, nutritionalsupplements (e.g., vitamins, minerals, and can include substancesrecognized in the art as improving metal or physical well-being), coffeeor tea boosters, flavor maskers, colorants, aromatics, substances foradding body to beverage bases (e.g., substances capable of formingfoam), and/or combinations of the foregoing.

Flavorings include any one of non-coffee, non-cocoa flavors. Preferably,such flavorings include almond nut, amaretto, anisette, brandy,cappuccino, mint, cinnamon, cinnamon almond, mint créme, moca, grandmarnier, peppermint, pistachio, sambucca, apple, chamomile, cinnamonspice, créme, vanilla, French vanilla, Irish cream, kahlua, lemon,macadamia, nut, orange, orange leaf, peach, lemon, banana, strawberry,grape, raspberry, cherry, and the like, aroma enhancers such as herbs,spices, as well as mixtures of these foregoing flavorings.

The flavorings are diluted in a carrier, such as an organic solvent. Apreferred solvent is propylene glycol because it is a food grade solventwith the correct range of viscosity and is accepted as safe on aworldwide basis and by different cultures.

The premix liquid base has preferably a viscosity of less than about5,000 cPs at an operating temperature of around 25° C., and ismaintained within a range of about +/−200 cPs. The constraint of aviscosity enables the premix liquid base to be dosed throughconventional pumps, such as peristaltic pumps or piston pumps ordiaphragm pumps, and dispensed quickly through the dispensing system.The low viscosity deviation can ensure reproducible reconstitution ofthe product. Higher ranges of viscosity could be envisaged, and pumpingdevices specifically designed to handling high viscosities may be usedwhere desired or necessary, but this would increase the cost of thedispenser and could decrease the acoustic comfort level for theoperator.

In one embodiment of the invention, mixing of the liquid premix basewith the diluent, such as hot or cold water, is carried out before thebeverage base is dispensed in the container. Mixing can take place bythe liquid base and diluent being directed into a mixing bowl; with thediluent reaching a sufficient velocity to create turbulence. The liquidpremix base and diluent may also be mixed at the intersection of twoconduits, for example. The method of the invention may also include astep for foaming the beverage base with water to deliver a foamedflavored and/or nutritionally enhanced beverage. The foaming step may beconducted with a mechanical or venturi device that provides sufficientshear on the mixture of the base and water to foam it to a preselectedlevel. A mechanical device for mixing and/or foaming can include animpeller or whipper located in the path of the beverage base flow pathand rotating at high speed. The speed can be varied by a controllerdepending on the type of beverage and the amount of foam desired.

In another embodiment, the mixing of the diluent and liquid premix basetakes place in the serving container itself. For this, the diluent isprovided as at least one jet of diluent within an elevated velocity,during and/or after the liquid premix base has been dispensed in thecontainer. High velocity diluent jets enable to create turbulence to mixthe beverage base and the additive and eventually also provide foam onthe beverage. Thus, the beverage base can be foamed according to themethod and system described in U.S. co-pending patent application Ser.No. 10/930,663 entitled, “Method and System for In-Cup Dispensing,Mixing and Foaming Hot and Cold Beverages from Liquid Concentrates”,filed on 30 Aug. 2004; the content of which is hereby incorporatedherein by reference thereto.

In another embodiment, the mixing and foaming steps occur by mixing theconcentrate with at least one jet of water that enters in collision withthe stream of concentrate above the container. The additive can bedelivered separately in the container while the mixing and foaming takeplace. The beverage base can be mixed with the additive(s) and foamedaccording to the method and system described in U.S. co-pending patentapplication Ser. No. 10/727,532, entitled: “Method and System forDispensing Hot and Cold Beverages from Liquid Concentrates”, filed on 5Dec. 2003; the content of which is hereby incorporated herein byreference thereto.

In an embodiment, a cold beverage with ice can be delivered. For this,ice is added to the flavored or nutritionally enhanced beverage duringdispensing. Ice can be manually added in the cup before filling this cupwith the beverage base and flavors. An automatic ice dispenser can alsobe associated to the dispensing system to serve ice in the container.

The preferred method of the invention maintains a proper hygiene level,preferably to maintain industry standards as known in the art, of thedispensing system by applying a cleaning step which is performed atperiodical intervals. The cleaning step cleans all the parts of thesystem that have been in contact with the beverage base, i.e., themixture of the liquid premix and water.

Preferably, the cleaning step includes flushing hot water at atemperature effective to stop any possible microbial spoilage on thefluid contact surfaces of the system. An effective temperature rangevaries from about from 80 to 99° C., more preferably around 85-95° C.,depending on the nature of the liquid premix dispensed. The cleaningcycle can be controlled to be run between each beverage cycle and/or attimed intervals (e.g., every 4 and 24 hors).

Another method for preventing microbial growth is to have dedicatednozzles for hot and cold water and to keep the cold water and productline at low temperature, i.e., lower than about 10° C., more preferably,lower than about 5° C.

A preferred embodiment of a dispenser for delivering the flavored and/ornutritionally enhanced non-carbonated beverage on premise comprises:

a first liquid source;

at least one packaged source containing a liquid premix base comprisingat least one microbiologically, physically, enzymatically and/orchemically sensitive beverage component which is not solelycarbohydrate, wherein the packaged liquid premix is formulated to have awater activity effective to render it shelf stable at room temperature;

a blending system operably associated with the first liquid and packagedsource of liquid premix base for receiving and blending a first liquidand a liquid premix base from the sources to prepare a beverage base;

a premix base mechanism configured for delivering the liquid premix baseto the blending mechanism;

a first liquid mechanism configured for delivering the first liquid tothe blending mechanism; the first liquid and premix base blendingtogether at a controlled ratio in the blending mechanism to provide theliquid beverage base; and

a controller associated with the dispensing mechanisms for selectivelycontrolling the actuation of the dispensing mechanisms.

One preferred dispensing system for carrying out the method of theinvention will now be more fully described in relation to the figures.One or more examples of the illustrative embodiments are shown in thedrawings. Those of ordinary skill in the art will understand that thedisclosed dispensers and dispensing methods can be adapted and modifiedto provide dispensers and dispensing methods for other applications, andthat other additions and modifications can be made to the disclosedbeverage dispensers and dispensing methods without departing from thescope of the present disclosure. For example, features of theillustrative embodiments can be combined, separated, interchanged,and/or rearranged to generate other embodiments. Such modifications andvariations are intended to be included within the scope of the presentdisclosure.

As shown in FIG. 1, the dispenser 100 of a preferred embodiment includesbase storage chambers 102 that store premix bases and that are in fluidcommunication with a base-liquid dispensing mechanism 106. Additivecontainers 112 store additives and are in fluid communication with anadditive dispensing mechanism 116. A blending mechanism 130 is providedin fluid communication with the dispensing mechanisms 106 and 116 andwith a liquid source 120. Dispenser 100 also includes a controller 145that is operatively connected to the dispensing mechanisms 106 and 116,the liquid source 120, and the blending mechanism 130.

Dispenser 100 can also include a variety of structural features whosefunctions are well known to those of ordinary skill in the art. Forexample, dispenser 100 can include a housing 182; shelves 184, 186, 188that are attached to the housing 182 and that support storage chambers102, containers 112, and other components; a container 150 for receivingthe dispensed flavored beverage; and a drip pan or drain 190 forcollecting overflow or spillage from the container 150.

Dispenser 100 is preferably configured to prepare a variety ofbeverages, including relatively hot and relatively cold beverages. Someembodiments are configured for dispensing relatively hot or relativelycold beverages, but not both.

As further described below, during operation of dispenser 100,controller 145 preferably causes base-liquid dispensing mechanism 106and additive dispensing mechanism 116 to dispense a beverage base (whichis prepared from the premix bases stored in chambers 102) and one ormore additives into container 150. Generally, during such operation,controller 145 controls the dispensing of the beverage base and theadditives so as to vary the concentration of the dispensed additives inthe dispensed beverage base as the beverage base is being dispensed.

In the embodiment shown in FIG. 1, base-liquid dispensing mechanism 106includes component delivery mechanisms, such as pumps 140, that arefluidly connected by conduits (e.g., tubing and plugs) to the storagechambers 102 for delivering premix bases from those chambers to theblending mechanism 130. The storage chambers 102 can store a variety ofpremix bases as aforementioned. Preferably, the base component is not apowder. Thus, the mechanisms to handle the concentrates, such as thecomponent delivery mechanism, include mechanisms that are configured forhandling fluid concentrates instead of powders. Pumps can be usedinstead of augers, for instance. Preferably, base-liquid dispensingmechanism 106 includes a separate pump 140 for each different storagechamber 102 to prevent or inhibit cross-contamination between differentpremix bases stored in the storage chambers 102.

In the embodiment shown in FIG. 1, the additive dispensing mechanism 116includes pumps 160 that are connected to the containers 112 fordelivering additives from those containers to the blending mechanism130. The containers 112 can store a variety of additives, such as, butnot limited to, concentrates, liquids, emulsions, and syrups. Forexample, the containers 112 can store flavorings (e.g., vanillaextract), nutritional supplements (e.g., vitamin and/or minerals, wheyor bran, or substances recognized to improve mental and body wellbeing), coffee or tea boosts, sweeteners, whiteners, flavor enhancers,flavor reducers, colorants, aromatics, substances for adding body tobase liquids (e.g., substances capable of forming foams), and/orcombinations of the foregoing. Preferably, additive dispensing mechanism116 includes a separate pump 160 for each different container 112 toprevent or inhibit cross-contamination between different additivesstored in the containers 112.

A variety of pumps that are well known to those of ordinary skill in theart, such as peristaltic pumps, piston pumps and diaphragm pumps, can beused in base-liquid dispensing mechanism 106 and in additive dispensingmechanism 116 to deliver the premix bases from storage chambers 102 andthe additives from containers 116 to the blending mechanism 130.Preferably, pumps 140 and 160 are capable of providing liquid streams,such as liquid jets.

The base-liquid dispensing mechanism 106 of the preferred embodiment isalso associated with the liquid source 120, which provides a liquid thatcan be blended in blending mechanism 130 with one or more beveragecomponents and/or one or more beverages to provide a base liquid.Usually, liquid source 120 is a source of potable water at ambienttemperature and is connected to a valve and/or a pump of thebase-dispensing mechanism 106 that is controlled by the controller 145.As shown in FIG. 1, liquid source 120 can be in fluid communication witha heating unit 121 (e.g., a boiler) and/or a cooling unit 123 (e.g., arefrigeration unit) that are operatively connected to controller 145 andthat are controlled thereby to provide relatively hot or relatively coldwater to blending mechanism 130. In one embodiment, however, the liquidsource includes a dedicated source of hot water, a dedicated source ofcold water, or both (such as dedicated sources external to dispenser100), and which can be full of heating and/or cooling units. In someembodiments, the liquid source 120 is a source of liquid other thanwater at ambient temperature such as, but not limited to, carbonatedwater, cream, juice, or milk.

Referring to FIGS. 1 and 2, blending mechanism 130 includes a mixing cup170 that is preferably configured as a funnel and is fluidly connectedvia a conduit 172 to a whipping chamber 174 that has an inlet port 173and an outlet port 175. The mixing cup 170 is in fluid communicationwith pumps 140 and liquid source 120 for receiving the premix bases andliquid therefrom. The whipping chamber 174 preferably includes a whipper176 that is operatively connected to controller 145 and that includes awhipper element, such as vanes or fins 177, for whipping the beveragebase that passes from mixing cup 170 and into chamber 174 via conduit172 and inlet port 173. A variety of whippers that are well known tothose of ordinary skill in the art (e.g., disk-type and vane-typewhippers) can be used as whipper 176 to whip the beverage base.

The blending mechanism 130 includes a base-liquid dispensing nozzle 192in communication with the outlet port 175 of whipping chamber 174, adelivery guard 194 surrounding the dispensing nozzle 192, and one ormore additive nozzles 196. The base dispensing nozzle 192 directs thebeverage base that passes through the outlet 175 of the whipping chamber174 into the container 150. The delivery guard 194, which can beattached to dispensing nozzle 192 via, among other things, a gasket andclamp assembly 198, prevents or inhibits the liquid being dispensed fromdispenser 100 from splashing and/or projecting substantially outwardsbeyond the delivery region, i.e., the open end of the container 150. Theadditive nozzles 196 are in fluid communication with the pumping devices160 and are disposed along the longitudinal axis of the dispensingnozzle 192 for dispensing additives into container 150. Within thedelivery guard 194, nozzle 192 is separated from additive nozzles 196,and additive nozzles 196 are separated from each other to prevent orinhibit splashing and cross-contamination between the beverage base andthe additives and among the additives during operation of dispenser 100.

In the shown embodiment, the delivery guard 194 includes a hollowcylindrically-shaped piece of plastic, metal, or other suitable materialthat has a closed end 195, an open end 197, and one or more aperturesthat are formed in the closed end 195 and spaced along an arc. Theapertures are sized, shaped, and arranged such that, when additivenozzles 196 are disposed therein, the nozzles 196 are supported and arepositioned to direct additives into container 150. Alternatively, thedelivery guard 194 includes a solid cylindrically-shaped (or otherwiseshaped) piece of material having one or more channels that are formedtherethrough and that are sized, shaped, and arranged for conductingadditives from pumps 160 to container 150.

As shown in FIG. 1, controller 145 is operatively connected tobase-liquid dispensing mechanism 106 (e.g., pumps 140), additivedispensing mechanism 116 (e.g., pumps 160), liquid source 120 (and, insome embodiments, heating and cooling units 121 and 123), and blendingmechanism 130 (e.g., whipper 176). Controller 145 is aprocessor-controlled device that is capable controlling and the timingof the dispensation of the premix bases, the additives, and the liquid.A variety of processor-controlled devices well known to those ofordinary skill in the art can be used as controller 145 to control theoperations of dispenser 100 and its component mechanisms. Some of thesedevices include, but are not limited to, a programmable logic controller(PLC), a programmable timing device, a personal computer, a computerworkstation, a laptop computer, a server computer, a mainframe computer,a handheld device (e.g., a personal digital assistant, a Pocket PersonalComputer (PC), a cellular telephone, etc.), an information appliance,etc. As further described herein, in some embodiments, controller 145 isoperatively connected to a user interface, e.g., a mouse, a keyboard, atouch sensitive screen, a track ball, a keypad, etc., so as to receivecommands and/or other information from a user of the dispenser 100.

As previously described, during operation of dispenser 100, controller145 controls the dispensing of beverage base and additive(s) so as tovary the concentration of the dispensed additive(s) in the dispensedbeverage base during the dispensing of the beverage base. Preferably,controller 145 controls the dispensing so that dispenser (i) dispensesthe beverage base and the additive(s) in jet streams of fluid, (ii)begins dispensing the additive(s) later than the dispensing of thebeverage base, and (iii) finishes dispensing the additive(s) not laterthan finishing the dispensing of the beverage base. Dispensing theadditive(s) in such a manner facilitates blending between theadditive(s) and the beverage base by capitalizing upon the agitationthat is naturally produced in the prepared beverage by the impact of thejet-type fluid streams being dispensed. In addition to facilitatingblending, stopping the dispensing of the additive(s) not later than whenthe dispensation of the beverage base has stopped reduces waste byinhibiting splashing of the additive(s) from the surface of the preparedbeverage.

Although jet-type streams or sprays are preferable for the additive,non-jet streams can also be used. Preferably, however, the streams areproduced by forcing the stream out of a nozzle at elevated pressure tofacilitate mixing. Typical flow rates are around 0.25 fluid ounces persecond to about 10 fluid ounces per second, more typically between about0.5 and 3 fluid ounces per second, with a preferred flow rate on theorder of about 1 fluid ounce per second.

Generally, controller 145 communicates with one or more storage mediathat include instructions for causing controller 145 to prepare aflavored beverage. These instructions can include instructions forcontrolling pumps 140 and 160, heating and cooling units 121 and 123,and other components (such as the components shown in FIGS. 1-3) so asto generate and/or dispense a beverage base and/or one or more additivesinto container 150.

Usually, controller 145 receives a selection of a desired flavoredbeverage from a human operator or user of dispenser 100 via a userinterface. For example, controller 145 can receive a selection bydetecting a mouse click, a keyboard entry, a keypad entry, and/oranother input event initiated by the user. In some embodiments, based onreceiving that selection, controller 145 prepares the selected favorablebeverage automatically. For example, in some of such embodiments,controller 145 dispenses the beverage base and the one or more additivesaccording to the instructions in the storage media (e.g., instructionsrelated to the timing and flow rates of the dispensing). Alternatively,in some embodiments, controller 145 prepares the beverage based on theinstructions that are included in the storage media and the instructionsthat are received from a user during dispensation. For example, in someof such embodiments, controller 145 determines the timing at which oneor more additives are dispensed into container 150 based on user inputs.

FIG. 3 schematically illustrates an embodiment of a method for preparinga flavored beverage with the dispensers shown and described with respectto FIGS. 1 and 2. As will be understood by those of ordinary skill inthe art, the disclosed dispensing methods are not limited to theexemplary method shown in FIG. 3, can prepare beverages with dispensersdifferent than those shown in FIGS. 1 and 2, and can prepare beveragesbased on features that are different than and/or additional to thoseshown in FIG. 3.

As shown in FIG. 3, a selection of a flavored beverage is received via,e.g., a user interface (310 in FIG. 3). Based on receiving theselection, controller 145 causes a beverage base corresponding to theselection to be prepared (320 in FIG. 3) and dispensed into container150 (330 in FIG. 3).

In most embodiments, the beverage base is prepared by mixing one or moreof the premix bases stored in storage chambers 102 with a liquid fromliquid source 120. Preferably, at least one of the premix bases includesa flowable liquid concentrate. (In some embodiments, of course, thebeverage base can include the liquid from liquid source 120 itself or,alternatively, one or more liquid premix bases which do not need to bemixed with the liquid from liquid source 120.) Usually, therefore,controller 145 prepares the beverage base by activating pumps 140 and/orother components so as to direct pre-determined amounts of the one ormore premix bases and the liquid of liquid source 120 to blendingmechanism 130 (e.g., mixing cup 170). In some embodiments, controller145 prepares the beverage base at substantially an ambient temperature.Alternatively, in some embodiments, controller 145 prepares the beveragebase by heating or cooling the liquid from liquid source 120 (i.e., bycausing the liquid to pass through heating or cooling unit 121 or 123)prior to directing the liquid to blending mechanism 130. Cooling of theliquid from liquid source 120 can produce a relatively cold beveragebase. Beverage bases can be dispensed at less than about 50° C. for somebeverages, and at less than about 40° C., 30° C., 25° C., or 20° C. fordifferent types of beverages, or even below about 10° C. for coldbeverages. Some beverage can be dispensed at room temperature, andothers can be dispensed at heated temperatures, such as above 40° C. andmore preferably above about 50° C.

After dispensation of the beverage base into container 150 has begun,controller 145 causes the additive or additives corresponding to theuser's selected flavored beverage to be dispensed into container 150 byactivating pumps 160 and controls the dispensing of the additive and thebeverage base (i.e., controls pumps 140 and/or 160 and/or othercomponents of dispenser 100) so that the concentration of the dispensedadditive in the dispensed beverage base varies over the time period ofthe beverage base dispensation (340 in FIG. 3).

As previously described, the additive dispensation preferably beginsafter the starting time of the beverage base dispensation so as tofacilitate mixing between the additive and the beverage base. While theadditive dispensation can begin about from 0.5 seconds to 10 secondsafter the starting time of the beverage base dispensation, the additivedispensation preferably begins at least 1 second after the starting timeof the beverage base dispensation so as to enhance mixing. In mostembodiments, the additive dispensation will begin about from 1 second to3 seconds after the starting time of the beverage base dispensation.

The concentration of the dispensed additive in the dispensed beveragebase preferably is between about 1:1000 to about 1:25 volume of baseadditive to beverage base. Preferably, this concentration is from about0.1 mL additive per 250 mL beverage base to as much as about 2 mLadditive per 250 mL beverage base for coffee products, and from about 5mL and 10 mL of additive per 250 mL beverage base in nutritionalsupplements. The actual concentration of additive in beverage base willdepend on the types of additive and beverage base and beverage to beprepared and other factors known to those of ordinary skill in the art.

In some embodiments, controller 145 causes the additive to be dispensedcontinuously into container 150, i.e., dispensed in a continuous streamthroughout the duration of additive dispensing. Controller 145 can beconfigured to continuously dispense the additive based on instructionsthat are stored in the storage media and/or instructions that arereceived from an user via a user interface (e.g., based on the “push andhold” operation previously described herein).

Alternatively, in some embodiments, controller 145 causes the additiveto be dispensed intermittently or “pulsed” into container 150.Controller 145 can be configured to pulse the additive based oninstructions that are stored in the storage media, e.g., instructionsindicating a number of pulses, the durations of each pulse, thedurations between each pulse, the start time of pulsing relative tostart time of beverage base dispensation, and the end time of pulsingrelative to start time and/or end time of beverage base dispensation. Insome “pulsed” embodiments, the dispensation of the beverage base can bepaused during pulsing, i.e., can terminate prior to additive pulsing,and recommence after additive pulsing. Preferably, though, the beveragebase is dispensed throughout additive pulsing so as to enhance mixingbetween the beverage base and the additive. Alternatively, controller145 can cause the additive to be pulsed based on instructions that arereceived from a user via a user interface (e.g., based on the “push”operation previously described herein). In such embodiments, thefeatures of the pulsing (e.g., number of pulses, durations, durationsbetween, start times, and stop times) can be determined by the userinputs, such as the particular beverage and additive selected.

Eventually, controller 145 causes the dispensation of the additive toterminate (360 in FIG. 3) and the dispensation of the beverage base toterminate (370 in FIG. 3). Generally, the controller controls thedispensation periods so that the beverage base is dispensed for a timeperiod T₁ and the additive is dispensed for a time period T₂, in whichtime period T₂ commences after the start of time period T₁ andterminates not later than the termination of time period T₁. Preferably,the additive dispensing terminates before the termination of thebeverage base dispensing (i.e., the time period T₂ terminates before thetermination of time period T₁) so as to enhance mixing between theadditive and the beverage base and prevent or inhibit splashing of theadditive from the surface of the dispensed beverage. To that end, inmost embodiments, the additive dispensation will terminate within about2 seconds of the termination of the beverage base dispensation. In someembodiments, the beverage base dispensation can be terminated at a timeperiod (the “stopping time period”) after the termination of theadditive dispensing. The duration of that time period can beproportional to the additive dispensation time period T₂.

In some embodiments, controller 145 controls dispensation of thebeverage base so that, during at least a portion of the period of thatdispensation (preferably, during a terminal portion of that period), thebeverage base is whipped by whipper 176 prior to being dispensed intocontainer 150. For example, in some of such embodiments, controller 145can cause the beverage base to be whipped by whipper 176 towards the endof the dispensation period of the beverage base so as to provide a layerof foam on the liquid beverage in container 150 (e.g., a layer of foamfor a coffee beverage, such as a cappuccino or a latte). The whippingperiod can be based on instructions in the storage media and/or can bedetermined based on instructions received from an operator via a userinterface.

As previously described, controller 145 can cause one or more additivesto be dispensed into container 150 (340 in FIG. 3). In embodiments inwhich more than one additives are dispensed, controller 145 and/or auser via a user interface can control the dispensation features of eachadditive, e.g., the start time of dispensation, the end time ofdispensation, etc. In one such embodiment, the start times and the endtimes at which two or more additives are dispensed overlap, so that theadditives are dispensed simultaneously, thereby enhancing blending amongthe additives. In another embodiment, the start times and/or the endtimes can be different, so as to prevent or inhibit cross-contaminationthat could occur during simultaneous dispensation.

While the disclosed beverage dispensers and dispensing methods have beenshown and described with reference to the illustrated embodiments, thoseof ordinary skill in the art will recognize and/or be able to ascertainmany equivalents to those embodiments by using routine experimentation.Such equivalents are encompassed by the scope of the present disclosureand the appended claims. The entire contents of co-pending U.S.Application No. ______, filed on even date herewith and entitled,“Beverage Dispenser with Variable-Concentration Additive Dispensing”, ishereby incorporated herein by reference thereto.

For example, while the disclosed beverage dispensers have been describedwith respect to premix bases that are stored in “storage chambers” and“additives” that are stored in “containers,” the disclosed beveragedispensers are not limited to such storage media and can be suitablymodified so as to store the premix bases and/or the additives in othertypes of storage media, such as, but not limited to, bags, cartons,cylinders, cartridges, hoppers, and the like. As such, references hereinto storage chambers and containers are for convenience only, and are tobe understood more generally as references to storage media for storingpremix bases and additives.

Also for example, the disclosed beverage dispensers are not limited tostoring the premix bases and/or the additives inside housing 182, butcan be suitably modified to store one or more premix bases and/or one ormore additives outside housing 182 and attached thereto and/or outsidehousing 182 and not attached thereto (e.g., at locations remote from thehousing). Moreover, the disclosed beverage dispensers can be suitablymodified to store the beverage components at locations inside thehousing 182 that are different than those shown and described herein.Also for example, the disclosed beverage dispensers are not limited tothe types and/or the arrangements of components shown in FIGS. 1 and 2and can be suitably modified so as to provide the mixing featuresdescribed herein with different types and/or different arrangements ofcomponents. Unless otherwise provided, when the articles “a” or “an” areused herein to modify a noun, they can be understood to include one ormore than one of the modified noun.

EXAMPLES

In the following examples, all percentages are expressed in weight.

One coffee-based liquid premix is made of the following: Coffee solids 5-10% Non-dairy creamer 15-30% Sweetener (sucrose) 30-50% Flavors  1-5%Nutritional additives  1-2%

The water activity of the coffee-based liquid premix is less than about0.85; pH is about 6-7 and total solids is about 67% to 75%.

The coffee-based liquid premix is heat treated under the followingconditions: about 85-93° C. for about 30-90 seconds (non-UHT conditions)and packaged in a multilayer plastic pouch with a foil layer. The premixis stable during about 12 months at ambient conditions. The wateractivity should be low, i.e., less than about 0.85, with stabilizers tosubstantially prevent degradation of aroma, flavors, and physicalstability. The packaging preferably protects the product from light andoxygen.

A cocoa-based liquid premix is made of the following: Cocoa solids 5-10% Non-dairy creamer 15-30% Sweetener (sucrose) 30-50% Flavors  1-5%Nutritional additives  1-2%Preferably, the stabilizers are incorporated into the creamers.

One tea-based liquid premix is made of the following: Tea solids  5-10%Non-dairy Creamer 15-30% Sweetener (sucrose) 30-50% Flavors  1-5%Nutritional additives  1-2%

All products in these examples are reconstituted in water (hot or cold)at a ratio of about 1 volume premix to 7 volumes water. Also, additiveconcentrate will be dosed at 0.3 to 0.5 milliliters into thereconstituted beverages described above. Operational delivery conditionsinclude a clean environment, away from direct sunlight, and attemperatures between about 20 and 35° C.

1. A method for delivering a flavored, aromatic, and/or nutritionallyenhanced non-carbonated beverage on premises, which comprises: providingat least one packaged source of a liquid premix base comprising at leastone degradable beverage component that comprises at least anon-carbohydrate subcomponent, wherein the packaged liquid premix baseis formulated to have a water activity effective to render the premixshelf stable at room temperature; providing separately a plurality ofpackaged sources or flowable favor, aroma, and/or nutritional additives;dosing the liquid premix base; mixing the dosed premix base withnon-carbonated water to provide a beverage base, wherein the beveragebase is dispensed into a container; dosing at least one additive; andmixing and delivering in the container the additive and beverage base.2. The method of claim 1, wherein the beverage component ismicrobiologically, physically, enzymatically and/or chemicallydegradable.
 3. The method of claim 1, wherein: the premix base has totalsolid content of at least 65% by weight; a pH of from 3.9 to 6.8; and awater activity less than 0.855.
 4. The method of claim 1, wherein thepremix base is diluted with water to form the beverage base at a ratioof concentrate-to-water of about from 1:2 to 1:8 by volume.
 5. Themethod of claim 1, wherein the flowable additive is mixed in thebeverage base in a relative ratio additive to beverage about between1:1000 to 1:25.
 6. The method of claim 1, wherein: the additivecomprises a plurality of additives; the beverage base is delivered tothe container via a beverage base delivery line; and the method furthercomprises selecting at least one of the additives and delivering theadditives separately from the beverage base to the container withoutmaking contact with a beverage the beverage base delivery line.
 7. Themethod of claim 6, wherein the liquid premix base comprises a pluralityof liquid premix bases, the method comprising selecting at least one ofthe premix bases and at least one of the additives, and mixing thebeverage base having the selected premix bases with the selectedadditives.
 8. The method of claim 7, at least two of the liquid premixbases are selected and dispensed in the beverage base.
 9. The method ofclaim 1, wherein the liquid base is formulated to mix with water at atemperature of less than 30° C.
 10. The method of claim 1, wherein theliquid premix base is formulated to be shelf stable for at least 2months in the unopened package.
 11. The method of claim 1, wherein theliquid premix base comprises: a first beverage component comprising ofcoffee concentrate, tea concentrate, cocoa concentrate or chicoriesconcentrate, or combinations thereof; a whitener; and at least onewater-activity lowering component that render the liquid premix baseshelf-stable.
 12. The method of claim 11, wherein the packaged sourcecomprises: a first packaged source of a first liquid premix base thatcomprises a coffee concentrate, a whitener and a water-activity loweringcomponent; a second packaged source of a second liquid premix base thatcomprises a cocoa concentrate, a whitener and at least onewater-activity lowering component that renders the liquid base shelfstable; and the method further comprises selecting one or both of thefirst and second liquid premix bases, mixed the selected bases with thewater to dispense in to the container.
 13. The method of claim 11,wherein the whitener is a dairy based component, a non-dairy creamer, ora combination thereof.
 14. The method of claim 1, wherein the liquidpremix base is a liquid concentrate comprising: a beverage componentcomprising at least 50% by weight pure juice, and at least onewater-activity lowering component to render the premix liquid base shelfstable.
 15. The method of claim 1, wherein the flowable additivecomprises a flavoring, flavor enhancer, nutritional supplement, coffeeor tea booster, flavor masker, colorant, aromatic, a substance selectedfor adding body to beverage base, or combinations of the foregoing. 16.The method of claim 1, further comprising foaming the beverage base. 17.A beverage dispensing system, comprising: a first liquid source of afirst liquid; at least one packaged source containing a liquid premixbase comprising at least one degradable beverage component thatcomprises at least a non-carbohydrate subcomponent, wherein the packagedliquid premix is formulated to have a water activity effective to renderthe premix shelf stable at room temperature; a blending system operablyassociated with the first liquid and packaged source for receiving andblending the first liquid and liquid premix base to provide a beveragebase; a premix base dispensing mechanism configured for delivering theliquid premix base to the blending system; a first liquid dispensingmechanism configured for delivering the first liquid to the blendingsystem; a plurality of additive packaged sources comprising flavor,aroma, body and/or nutritional additives; an additive dispensingmechanisms operably associated with the additive sources for selectivelydispensing a the additives therefrom to mix with the premix base and thefirst liquid to provide a flavored, aromatic, and/or nutritionallyenhanced beverage; and a controller associated with the dispensingmechanisms for selectively controlling the actuation of the dispensingmechanisms.
 18. The method of claim 1, wherein the beverage component ismicrobiologically, physically, enzymatically and/or chemicallydegradable.
 19. The dispenser of claim 17, wherein the controller isassociated with the dispensing mechanisms to vary the relativeconcentration of the dispensed additives in the dispensed beverage base.20. The dispenser of claim 18, further comprising a beverage basedispensing conduit configured for dispensing the beverage base into acontainer, wherein the additive dispensing mechanism is configured fordispensing additives into the container separately from the beveragebase to prevent contacting the additives with the beverage base deliveryconduit.
 21. Dispenser of claim 18, wherein the controller is configuredfor operating the additive dispensing mechanism to dispense theadditives in pulses of predetermined durations.
 22. Dispenser of claim18, wherein further comprising a heater configured for heating thebeverage base to provide hot beverage.
 23. Dispenser of claim 18,further comprising a cooling system configured for cooling the beveragebase to below ambient temperature.